The possibility of modeling functional properties of legume food products through the tempeh type fermentation
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Tempeh is a fermented food, originally produced from soy beans, which is characterized by many interesting nutritional, health and functional proprieties. Using various raw material and fermentation condition together with the selection of suitable microorganisms, health beneficial functional proprieties of tempeh can be obtained. This gives a possibility to manufacture the products of specific (desirable for customers) features. The knowledge about modeling chemical composition, as well as biological activities and health effects of tempeh type products is still insufficient and requires more studies.
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Maciej Kuligowski, Zaklad Fermentacji i Biosyntezy, Instytut Technologii Zywnosci Pochodzenia Roslinnego, Wydzial Nauk o Zywnosci i Zywieniu, Akademia Rolnicza im. A. Cieszkowskiego, ul. Wojska Polskiego 31, 60-624 Poznan, Poland